Thursday, February 9, 2012
Heaven...I'm in Heaven...
Best. Muffins. Ever.
I mean...look at them...
I am not kidding when I say this is the best tasting and best looking muffin I have ever made. They are so divinely yummy. I am beyond thrilled to add this muffin recipe to my collection. I know you will love these muffins too.
Streusel Topped Blueberry Muffins
a Cook's Quest
3 Tablespoons white sugar
3 Tablespoons brown sugar
1/3 cup flour
4 Tablespoons melted butter
2 cups fresh blueberries
1 1/8 cups sugar, plus 1 teaspoon sugar
1 Tablespoon water
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 Tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla
***You can make these topped with lemon sugar instead of streusel topping...I will show that alternative at the end.
Preheat oven to 425 with rack in the middle.
First make the streusel topping. Combine sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture.
Set the topping aside.
Place 1 cup of the blueberries into a small sauce pan. Add 1 teaspoon of sugar and the water.
Heat over med high heat and mash potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. Set aside.
Combine flour, baking powder, and salt in a bowl. Set aside.
Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.
Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened.
The batter will be lumpy and there will be some flour spots in there. AND it is okay, that is how it supposed to look.
Okay now brace yourself...
Take you muffin pan filled with paper liners and get ready to load up that sucker. No 3/4 full here. Nope. Fill up each muffin cup. Fill it up so much it mounds ups. Like a blueberry mountain if you will.
Next, grab the blueberry sauce made earlier. Dollup about a teaspoon in the middle of every muffin. Then swirl it through.
Now it is time to top delightful with more delightful. Generously top each muffin with the streusel topping.
Bake muffins at 425 degrees for 17-19 minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack and let them cool slightly longer before serving.
That is if you can wait that slightly longer. If you can't...not my fault if you burn your tongue!
Yummmmm...so good. Berries so good. Streusel soooooo good.
Happy muffin eating my friends!
***Okay so here is the alternative if you want to do lemon sugar on top INSTEAD of the streusel topping.***
1/3 cup sugar
2 teaspoons finely grated lemon zest
Mix ingredients well.
Instead of streusel, top liberally with lemon sugar.
Bake as above.
These are pretty too aren't they?
These were good too...but I am not going to lie I am a fan of streusel so streusel won...maybe just by a smidgen.
There ya have it...muffins two ways. Both delightful.